Duck Breast with Pomegranate-Citrus Glaze
- 2 duck breasts, about 12 to 16 ounces total (split into two pieces if sold still joined by the skin, as pictured)
- Kosher salt and freshly ground black pepper
- 2 tablespoons pomegranate molasses
- 2 tablespoons white vermouth
- 1 large orange, juiced (about 1/4 cup)
- 1 tablespoon honey
- 1 cinnamon stick
- 4 whole cloves
- 1/8 teaspoon cardamom
- Produce
- Orange, large (1)
- Meat
- Duck breasts (2)
- Cooking & Baking
- Cardamom (1/8 teaspoon)
- Cinnamon stick (1)
- Cloves, whole (4)
- Honey (1 tablespoon)
- Kosher salt and freshly ground black pepper (1)
- Pomegranate molasses (2 tablespoons)
- Beer, Wine & Liquor
- Vermouth, white (2 tablespoons)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published February 12, 2013 (3 days ago).
15 people saved this recipe.
